Recently I have been trying to make sure that my daughter has a balanced and healthy diet. This entails me having to get creative to fit in nutritious items that are taste test approved by a toddler! I found this fun recipe for Carrot Zucchini Mini-Muffins and decided to give it a try with a few minor tweaks. I was able to cram this baking session in after my littles bedtime and am enthused to say that it is mom approved! I will let you all know how this dessert tasting item passes during my toddler’s lunchtime tomorrow!
Organic Zucchini Carrot Mini-Muffins (Makes Approximately 24 Mini Muffins)
*You can use organic or non-organic items as preferred
1 cup organic whole wheat unrefined flour
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter softened
½ cup of pure maple syrup
1 large organic beaten egg
1 teaspoon vanilla extract
1 cup finely grated organic zucchini
½ cup finely grated organic carrot
½ cup of Craisins (Dried Cranberries)
- Preheat oven to 350°F and coat mini muffin pan with coconut oil
- Combine dry ingredients in a small bowl: flour, cinnamon, salt and baking soda
- In a large separate bowl combine wet ingredients: butter, maple syrup, egg and vanilla extract
- Add the dry mixture into the large bowl with the wet ingredients and stir
- Add zucchini, carrot and Craisins into the mixture.
- Fill each cup in pan with ¾ cup fill (I used a tablespoon measuring spoon to fill each slot).
- Bake 15-20 minutes or until golden brown and place on cooling rack .
Zucchini promotes eye health and is filled with tons of goodies including vitamin C, carbohydrates, protein, fiber, and potassium.
Carrots support long-term health by improving vision and memory.
Cinnamon has antiviral properties that can assist in treating the something as simple as the seasonal cough to something as sever as bronchitis.
Maple syrup is a much less harmful sweetener that contains numerous antioxidants.
Craisins add some sweetness and are a good source of fiber.